morrocan fish recipe

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

BEST Moroccan Fish Recipe

Extra Virgin Olive Oil (I used Private Reserve EVOO)

garlic cloves, divided (4 minced cloves and 4 sliced)

tomato paste

tomatoes,

red pepper, cored, sliced

chickpeas,

water

fresh cilantro (about 1 cup fresh cilantro)

Kosher salt and black pepper

tsp Ras El Hanout, divided

lb cod fillet pieces (about 1/2 inch in thickness)

paprika

tsp cumin

lemon

lemon, sliced into thin rounds

In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.

Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.

Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)

Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.

When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.

Serve immediately with your favorite crusty bread, grain, or rice.

Lovely recipe as a fusion dish but definitely not Moroccan :)

One of the best fish recipes I’ve tried. Backed up by my husband who is not a big fan of fish. Love your recipes.

This one is a definite keeper! And I enjoyed making it, too. Loved putting together the ras el hanout. We will definitely make this one again (and more stuff with this yummy spice mix!).

This recipe is so good.  Didn't have fresh tomatoes so used a can of tomatoes with chilis.  It worked.  My husband is a bit hard to please culinarily, but he really liked it.

I always use salmon.  Comes out perfect and doesn't fall apart.

I made this with tilapia because that’s what I had and it was absolutely delicious. My stew was a bit soupy but really flavorful, I loved every spoon of it!

Enjoyed this different (and healthy) way to prepare fish.  Used haddock instead of cod and Italian parsley instead of cilantro and it was delicious.  I especially liked the spices used in the dish.  The dish was full of flavor and color.  Definitely a keeper.

This was a more involved and messier recipe than I usually do for our  thrice weekly fish meals but we did like it very much. I’d like to share on substitution. I didn’t have the Ras El Hanout blend so I found a recommendation  to use Garam Masala with some cayenne added. I don’t know how perfect a substitution this was but the result was pretty darn good.

Everyone loved this recipe, even my "picky-about-fish" son! The flavors were wonderful and the only adjustment I made was to add a single green chili to the mix while the fish simmered to add a bit of heat as well. I used grouper and served this over brown basmati rice with a side of baba ganoush with pita chips. 
I would also consider making this as a vegetarian meal by substituting greens or another vegetable (cauliflower?) instead of the fish - either way, this recipe is a keeper!

All I can say is “wow! What flavor!”.  I picked up some Gulf Coast flounder filets today, and jumped on your blog to see what I could find...was not disappointed!  I ran out of Ras Al Hanout...so had to take a moment to make some fresh (had all the spices...just had to grind them.  I didn’t know why I bought mace...until today 🤣).  

I served this over your Lebanese rice (my new go-to rice dish).  

I made your preserved lemons earlier in the year...and was wondering what to use them in.  Found it...substituted a half of a preserved lemon for the lemon in the recipe, and reduced the salt earlier in the recipe.  It turned out wonderful!

Once again...THANK YOU for a beautiful meal...made fresh.  Your recipies are the first place I head to on the Interwebz.  

Respect and joy,
Jeff in Houston

Loved this recipe!  Flavors were so spicy.  I used thawed frozen cod from Trader Joe's and it was fabulous.  I think shrimp would work well too.  Just cooked lightly.

Made this for dinner tonight!  Absolutely delicious!  I probably went heavier on the spices, but it was so very flavorful.  Definitely will make again

I made this today &amp; it turned out great!  I added some shrimp with the fish &amp; I served it with couscous.  I am looking forward to the next recipe I will make for my family.

Amazing dish Suzy ,could you tell me please what the name is of this this is thank  you .

This is definitely one of the best fish recipes I have ever made, everyone loved it.  Thank you Suzy for your wonderful recipes, I go to your site everyday and now have so many new recipes.  This one is a must try, as are  all of your recipes, have yet to find one I didn’t like.

IT. WAS. DELICIOUS!  I followed this recipe to the letter with 2 minor exceptions.  I let the sauce simmer about 10 minutes longer to get the chickpeas good and soft. I also added roughly a TBS more of lemon juice than is typical for half a lemon. 

I served it with basmati rice.  For the rice I sauteed half of a good-sized onion, diced in ghee (roughly 1-1/2 TBS) until the edges were slightly browned and the onions somewhat golden.  Then I sprinkled in half a teaspoon of Ras el Hanout to toast a little bit, added the rice, and allowed that to get slightly toasted....tossing nearly continually. I added a good sprinkle of garlic granules to finish the toss then added the water and cooked the rice as usual.  

I wanted to keep eating and eating even though I was totally satisfied. That's how good it was.

This really is the best fish recipe.  :)  So yummy.

Really delicious! 
I added more lemon slices and a thinly sliced chilli.
I'll be making this regularly.

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BEST Moroccan Fish Recipe

BEST Moroccan Fish Recipe

Top 3 morrocan fish recipe recipes from across the web

The most viewed morrocan fish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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BEST Moroccan Fish Recipe

BEST Moroccan Fish Recipe

BEST Moroccan Fish Recipe

The most viewed morrocan fish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine